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Source: Basic butchery/meat course
February 3 @ 10:30 am - 1:30 pm UTC+1| £75
Learn the key skills needed to take a carcass and make it ready for eating. The course will show you how to remove bones, sinew and tendons in the most efficient way as well as how to tie knots and maintain a sharp knife. At the end of the evening you will take the meat you have prepared and the knife you have used home with you as well as handouts to jog your memory the next time you are butchering. We also provide a link to a video showing tying techniques so you can tie your own joints.